The new practical housekeeping

cocoanut make an incision through the meat at one of the holes in the end, draw off the milk, pound the nut well on all sides to loosea the meat, crack, take out meat, and set pieces in heater or in a cool open oven overnight, or for a few hours, to dry — or better in open air, as too much heat dries the oil — then grate ; if all is not used, sprinkle with sugar (after grating) and spread out in a cool, dry place, and it will keep for weeks. Desiccated cocoanut may always he used in place of the fresh, first moistening slightly with milk. If one is at hand use the labor-sa^^ing grater for grating cocoa-nut and almonds, for which it is de- ui«r««B> o»uc. designed, as well as for pumpkins, horse-radish, and such other articles as need treatment on a coarse grater. It is fastened to a strong frame which is screwed to a table, and as will be readily seen does its work with great rapidity. This is as great an improvement in its way as the modern egg beater is over a spoon. For sending away home-made confections or bride's cake very pretty little satin sachets are made, which are of course much more highly prized by the recipients than the fancy boxes for that purpose to be had of confectioners. The white wire candy tongs illustrated are an excellent substitute for silver, where the latter can not be afforded,for use in serving candies provided for dessert. Peanut Candij. — Boil two pounds brown sugar, one gill good molasses and half pint water, until it hardens in cold water when dropped from a spoon, add two teaspoons vanilla, teaspoon soda (dry), and four quarts skinned peanuts (measured before they are shelled). Turn mto shallow, well buttered pans, and press down smooth with wooden spoon. When partially cold cut into strips. All kinds of nuts may be thus used. Or fill buttered tin tray to depth of about an inch with nuts, and pour over just enougn of candy mixture to barely cover; cool and mark as directed. Or boil pound of white or "Coffee C" sugar and two gilts water (general rule for all candies is gill water to half pound sugar) and a pinch cream of tartar, dissolved in hot water. Test and use as aoove. Cocoanut Patties. — Grate a good fresh cocoa-nut on a grater, letting none of the rind fall. Spread the cocoa-nut thus grated on a dish and let it stand in some cool, dry place two days to dry gradually. Add to it double its weight of sifted powdered sugar, the whites of six eggs, well- _^^___^^_^ whipped, and a cup flour to every pound oooM.Datp.ttie*. sugar. Drop the mixture on a baking-tin, a spoonful at a time, or into drop-cake tins. Bake in very gentle oven about twenty minutes, take from tins while warm and when cold put away in close tin box or can. Bergamot Drops^ — One pound sifted granulated sugar, one gil bergamot water, mixed well over the fire about five minutes. Drop in very round drops on paper. Centennial Drops. — ^White of one egg beaten to a stiflF froth, quarter pound pulverized sugar, half teaspoon baking powder ; flavor with lemon ; butter tins and drop with teaspoon about three inches apart ; bake in a slow oven and serve with ice-cream. This is also a very nice recipe for icing.